Zucchini Beef Soup

Nutriscore Rating: 69/100

Savor the comforting warmth of Zucchini Beef Soup, a hearty, nutrient-packed dish that's perfect for cozy weeknight dinners or meal prepping ahead. This flavorful soup combines tender ground beef, sweet zucchini, and vibrant carrots with aromatic spices like oregano, cumin, and paprika for a deliciously robust taste. Elevated by the addition of garlic, onion, and celery, this recipe simmers in rich beef broth and juicy diced tomatoes, creating a satisfying and wholesome meal in just 50 minutes. Perfectly balanced and loaded with wholesome ingredients, this one-pot wonder is easy to make, gluten-free, and kid-friendly. Serve it with crusty bread or a crisp side salad for the ultimate comfort food experience!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 pound ground beef
• 3 medium zucchini
• 2 medium carrot
• 1 medium onion
• 2 celery stalks
• 3 garlic cloves
• 1 14.5-ounce can diced tomatoes
• 6 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup parsley

📝 Instructions

9 steps

1. Wash and prepare the vegetables. Dice the onion, celery, and carrot into small pieces. Slice the zucchini into half-moons. Mince the garlic.

2. In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent.

3. Stir in the garlic, celery, and carrots. Cook for another 3-4 minutes until the vegetables start to soften.

4. Push the vegetables to one side of the pot and add the ground beef on the other side. Break it up with a spoon and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.

5. Stir the beef and vegetables together, and season with oregano, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

6. Pour in the beef broth and add the diced tomatoes (including their juices). Stir well and bring the mixture to a boil.

7. Lower the heat to a simmer and add the zucchini slices. Cover and cook for 15-20 minutes, or until the zucchini is tender and the flavors are well combined.

8. Taste the soup and adjust seasonings if needed. Stir in freshly chopped parsley right before serving.

9. Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side salad if desired.

Nutrition Facts

1 serving (550.6g)

Calories		306
% Daily Value*
Total Fat		20.9 g	27%
	Saturated Fat	7.2 g	36%
	Polyunsaturated Fat	0.0 g
Cholesterol		51 mg	17%
Sodium		1145 mg	50%
Total Carbohydrate		12.1 g	4%
	Dietary Fiber	3.3 g	12%
	Total Sugars	6.6 g
Protein		18.2 g	36%
Vitamin D		0.1 mcg	1%
Calcium		80 mg	6%
Iron		3.3 mg	18%
Potassium		877 mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1142 cal (61.1%%)

Protein: 434 cal (23.2%%)

Carbs: 293 cal (15.7%%)